Chicken and Spinach Pasta Rolls

by Whiski Business on June 25, 2014

I found these cool lasagne sheets in the store the other day.


I wasn’t in the mood to make a batch of lasagne, but I was in the mood to get a little creative. I’m glad I did…..was a nice change and delish too.


Chicken and Spinach Pasta Rolls

Serves 4
Prep time 30 min
Cook time 30 to 40 min


2 cups cooked boneless skinless chicken breast, shredded
1 1/2 cups ricotta cheese
1/4 cups Parmesan cheese
1 ½ teaspoon Italian seasoning 2 cloves garlic, chopped or pressed 2 Tablespoons fresh basil, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup thawed frozen chopped spinach, drained well—I actually squeeze it in a paper towel
1 egg
1/4 cup milk
1 Pkg Lasagna sheets or 10 Lasagna noodles
2 cups marinara sauce
1/2 cup mozzarella


Heat oven to 350 degrees.
If using the lasagne sheets no need to cook them, you can use them straight from the package. If not, follow package directions, cook lasagna noodles. Drain noodles when finished cooking and lay them out in a single layer. I would use a cookie sheet to keep the filling in one location.

While noodles cook, in a large bowl, mix chicken, ricotta, Parmesan, Italian seasoning, garlic, basil, salt, pepper, chopped spinach, egg and milk. Spread a thin layer of marinara sauce, about 1/2 cup in a 9×13 baking dish. Spread a heaping 1/4 cups worth of filling mixture on each noodle. Rolls the noodles and arrange on top of the marinara sauce in the baking dish. Spread the remaining sauce on top of the lasagna rolls. Top with mozzarella cheese.
Bake rolls for 30-40 minutes or until mozzarella is light golden brown and rolls are heated thoroughly.

Previous post:

Next post: